Ginger is the star in this lighter alternative to the traditional pork dumpling.
pound ground chicken (dark meat)
tablespoons fresh chopped ginger (about a 2-inch piece)
2 tablespoons chopped green onion
1 tablespoon fresh chopped cilantro
1 tablespoon soy sauce (reduced sodium)
2 teaspoons sesame oil
½ teaspoon rice vinegar
Water and cornstarch for sealing
48 wonton wrappers
Nonstick cooking spray
Nutritional information per serving (6 dumplings):
Calories 245 (25% from fat) • carb. 29g • pro. 17g • fat 7g
• sat. fat 2g • chol. 49mg • sod. 377mg
calc. 40mg • fiber 1g
In a medium mixing bowl, combine the chicken, ginger, onion, cilantro, soy sauce, sesame oil and vinegar. Mix well with hands or a spoon.
Prepare a large, clean and flat work surface equipped with two small bowls, one with water and the other with cornstarch and a pastry brush.
Sprinkle the work surface with cornstarch and arrange wonton wrappers in rows on the work surface (starting with 2 rows of 3). Put 1 teaspoon of filling in the center of each wrapper. Brush the edges of each wrapper with water and then fold the wrapper in half, sealing in the filling and also sealing together the damp edges. Pull the edges on the long side of the triangle together and seal. Continue with remaining filling and wrappers. Toss the dumplings very lightly with cornstarch as they sit.
Lightly coat the tray with nonstick cooking spray. Arrange half of the dumplings on the tray inside the steamer. Secure lid.
Select Manual, set timer for 10 minutes and press Start. Once timer expires, remove and repeat with the second batch of dumplings.
Serve dumplings with a soy dipping sauce, such as the Asian Dipping Sauce on page 21.